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Meat Science 69 (2005) 269–275
MEATSCIENCE
Effect of radiation processing on the quality of chilled meat products
Sweetie R. Kanatt, Ramesh Chander *, Arun Sharma
Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India
Received 28 April 2004; received in revised form 24 July 2004; accepted 24 July 2004
Abstract
Effect of radiation processing on the shelf-life and safety of some ethnic Indian meat products like chicken chilly, mutton shammi
kababs and pork salami during chilled storage was investigated. Radiation processing resulted in dose dependent reduction in
microbial counts. A dose of 3 kGy was found to be optimal for the shelf-life extension. In all the three irradiated (3 kGy) meat
products the shelf-life was extended by more than 2 weeks at 0–3 �C compared to the corresponding non-irradiated samples. Sta-
phylococcus spp. were completely eliminated by irradiation at a dose of 2 kGy. Some increase in lipid peroxidation on irradiation
was observed as measured by TBA assay but it did not affect the sensory attributes of the product.
� 2004 Elsevier Ltd. All rights reserved.
Keywords: Meat products; Chilled storage; Radiation processing; Microbiological quality
1. Introduction
In both the developed and developing countries
there is a growth in the demand for convenience ready
to cook/eat minimally processed meat products. Urban
Indian markets offer several such ethnic meat products
like chicken chilly, chicken tikka, mutton shammi ka-
babs and mutton sheek kababs. These products aremarketed only in the frozen state, but freezing facilities
are expensive and inadequate. Also, freezing affects the
texture of these products and frozen foods are not al-
ways safe as freezing does not eliminate pathogens.
Therefore, storage of these products in a chilled state
would be of advantage. But in the chilled state these
products have a shelf-life of only a few days thereby
limiting the geographical area in which they can bemarketed. Technologies that allow several fold exten-
sion of the shelf-life are therefore required for such
0309-1740/$ - see front matter � 2004 Elsevier Ltd. All rights reserved.
doi:10.1016/j.meatsci.2004.07.006
* Corresponding author. Tel.: +91 22 25593296/25595374; fax: +91
22 25505151/25519613.
E-mail address: [email protected] (R. Chander).
products without compromising on microbiological
safety.
One of the newly emerging technologies to ensure the
microbiological safety of meat is radiation processing.
In addition to spoilage bacteria, meat products may
contain parasites and pathogenic bacteria, which could
be eliminated by irradiation. The radiation doses re-
quired to inactivate 90% of the colony forming unitsof the common food borne pathogens associated with
meat and meat products are in the range of 1–4 kGy
(Thayer, Boyd, & Jenkins, 1993).
There are several reports on the radiation processing
of meat products like bacon, ham (Weirbicki & Heilg-
man, 1980), sausages (Kiss, Beczner, Zachariev, &
Kovacs, 1990), beef burgers (Dempster, Hawrysh,
Shand, Lahola-Chomiak, & Corletto, 1985), but nodata is available on the effect of irradiation on the
overall quality of ethnic Indian meat preparations.
Our objective was therefore to evaluate the effect of
radiation processing on the microbiological, chemical
and sensory attributes of three ethnic Indian meat
products and thus ascertain their ultimate keeping
quality.
270 S.R. Kanatt et al. / Meat Science 69 (2005) 269–275
2. Materials and methods
2.1. Materials
Fresh chicken chilly, mutton shammi kababs and
pork salami was purchased from a vendor and boughtto the laboratory in ice. Aliquots (100 g) of each product
were packed in sterile, low-density polyethylene bags
(700 gauge; WVTR 0.4 g/m2/day; OTR 1800 mL/m2/
day). For sensory evaluation 200 g samples were packed
separately. Three sets of experiments were carried out
for each meat product.
2.2. Irradiation
Irradiation of prepackaged meat products was car-
ried out at melting ice temperature (0–3 �C) in a
Food Package Irradiator (Nordion Intl. Inc., Canada)
with a 60Co source at a dose rate of 3 kGy/h. The
samples received minimal doses of 1, 2 or 3 kGy
with an overdose ratio of 1.3. Dosimetry was per-
formed by cerric–cerrous dosimeter calibrated againstFricke�s dosimeter. Dosimetry intercomparison was
carried out with the National Standards established
by Radiological Physics and Advisory Division (RP
& AD), Bhabha Atomic Research Centre (BARC),
Mumbai, India. The non-irradiated lots served as
control. Until irradiation was over, non-irradiated
samples were kept in ice. All samples were thereafter
stored at 0–3 �C.
2.3. Microbiological analysis
Samples (25 g) in duplicate from the irradiated andtheir corresponding non-irradiated control batches,
were aseptically homogenized for 1 min with sterile
saline (225 mL) in a Stomacher (Seward Medical,
UK). Appropriate serial dilutions of the homogenate
were carried out. Media used for the microbiological
analyses were from HiMedia, India. Total plate count
(by pour plate method) was determined using Plate
Count Agar incubated at 30 �C for 48 h. Selectiveand differential media used were Baird Parker�s Agar
(37 �C for 24 h) for enumeration of Staphylococcus
spp., Violet Red Bile Agar (44 �C for 24 h) for fecal
coliforms, Sulphite polymixin sulphadiazine Agar
(37 �C for 24 h in an anerobic jar) for enumeration
of sulphite reducing Clostridium spp., and Potato Dex-
trose Agar for molds (incubated at 30 �C for 5 days).
Total aerobic spore count was also determined. FivemL of the 10% homogenate was heated at 80 �C for
10 min, cooled and then serial dilutions were plated
on Plate Count Agar (30 �C for 48 h). The results
were expressed as the logarithm of the colony forming
units per gram.
2.4. Measurement of lipid peroxidation
Thiobarbituric acid-reactive substances (TBARS)
produced from lipid peroxidation were determined using
the method of Alasnier, Meynier, Viau, and Gandmer
(2000). A 4-g portion of each sample was blended with16 mL of 5% trichloroacetic acid (TCA) and BHT
(10 ug BHT/g of lipids). It was then filtered through
Whatman filter (No. 4). Equal amounts of the filtrate
and 0.02 M TBA was heated in a boiling water bath
for 30 min, cooled and the absorbance was measured
at 532 nm. The amount of TBARS was expressed as
mg malonaldehyde per kg of meat.
2.5. Sensory evaluation
The sensory attributes evaluated were appearance,
flavor, texture and overall acceptability of the product
using a 10-point numerical scale, where, 10 corre-
sponded to ‘‘components characteristic of the highest
quality’’, 9 to ‘‘loss in part of fresh components but
not distinguished by new characteristics’’, 7–8 to ‘‘firstsignificant change; degree of component change slight
but consistently apparent�, 5–6 to ‘‘moderate degree of
change; increased intensity (quantitative change) and/
or occurrence of additional components(qualitative
change), but normal characteristics still dominant’’, 3–
4 to ‘‘strong degree of change; abnormal components
dominant in contrast to normal components; loss in pal-
atability definite’’, 1–2 corresponds to ‘‘intense degree ofchange’’ and 0 to ‘‘ too poor to evaluate’’. Scores from
9–6 were considered acceptable. The panel consisted of
15–20 experienced members of the staff who were famil-
iar with meat characteristics. Chicken chilly was
steamed and mutton shammi kababs and pork salami
was fried before serving.
2.6. Statistical analysis
All data are expressed as means ± SD. Differences be-
tween variables were tested for significance by one-way
ANOVA with Tukey�s post test using GraphPad InStat
version 3.05 for Windows 95, GraphPad Software, San
Diego, California, USA, www.graphpad.com. Differ-
ences at p < 0.05 were considered to be significant and
n = 3.
3. Results and discussion
3.1. Microbiological analysis
The total viable counts of chicken chilly, mutton
shammi kabab and pork salami are shown in Figs. 1–3.Irradiation significantly (p < 0.05) improved the micro-
biological quality of the products by reducing the total
0 7 14 21 280
2
4
6
8
Storage time (days)
log
cfu/
g
Control 1 kGy 2 kGy 3 kGy
Fig. 1. Effect of irradiation (upto 3 kGy) on the total viable counts of
chicken chilly during storage at 0–3 �C. Results are mean values of
three independent experiments. Vertical lines indicate error bars.
0 7 14 21 280
2
4
6
8
Storage time (days)
log
cfu/
g
Control 1 kGy 2 kGy 3 kGy
Fig. 2. Effect of irradiation (upto 3 kGy) on the total viable counts of
mutton shammi kabab during storage at 0–3 �C. Results are mean
values of three independent experiments. Vertical lines indicate error
bars.
0 7 14 210
2
4
6
8
log
cfu/
g
Storage time (days)
Control 1 kGy 2 kGy 3 kGy
ig. 3. Effect of irradiation (upto 3 kGy) on the total viable counts of
ork salami during storage at 0–3 �C. Upto seven days no organisms
ere detected by the method employed in the 3 kGy samples. Results
re mean values of three independent experiments. Vertical lines
dicate error bars.
S.R. Kanatt et al. / Meat Science 69 (2005) 269–275 271
bacterial count (TBC). Further the decrease in TBC was
dose dependent in all the products. The numbers in-
creased with storage time and there was a significant
(p < 0.05) difference between the irradiation doses. In less
than 14 days non-irradiated chicken chilly had counts
greater than 6 log cfu/g, while in irradiated (3 kGy) it
did not reach these numbers even after 28 days. In the
case of mutton shammi kababs control samples spoiledin less than a week while in irradiated samples after 28
days of storage at 0–3 �C the counts were less than 4
log cfu/g. The total viable counts in non irradiated pork
salami was greater than 6 log cfu/g in less than seven days
F
p
w
a
in
while these numbers were reached in irradiated (3 kGy)
samples in about 18 days. The decrease in total bacterial
population as a result of irradiation was in agreement
with other studies (Kanatt, Paul, D�Souza, & Thomas,
1997; Naik, Paul, Chawla, Sherikar, & Nair, 1994; Tar-
kowski, Beumer, & Kampelmacher, 1984). The spoilage
flora of meat products is usually dominated by the bacte-ria which growmost rapidly under the storage conditions
of the products, because there are no interactions be-
tween bacteria until the flora reaches high numbers. Un-
der aerobic conditions, the dominant spoilage organisms
are the strictly aerobic Pseudomonas spp. (Gill, 1986).
The sensitivity of these organisms to radiation explains
the decline caused in the total aerobic counts of the irra-
diated products. Urbain (1983, Chap. 1) reported a D10
value of 0.13 kGy at 5 �C for Ps. fluorescens in beef.
Radiation processing had a significant effect on
reduction/elimination of pathogenic bacteria (Table 1).
In chicken chilly non-irradiated control samples had
initial Staphyloccocus spp. counts of 2.32 log cfu/g,
which increased to 5.12 log cfu/g by 21 days. In all irra-
diated chicken chilly samples Staphyloccocus spp. were
not detected throughout the storage period. About 4log cfu/g of Staphylococcus spp. were present in non-
irradiated mutton shammi kababs and pork salami
and irradiation at 1 kGy reduced the Staphylococcal
counts by 2 log cycles. In samples irradiated at 2 and
3 kGy this organism was not detected throughout the
storage period. Thayer and Boyd (1992) have reported
that 90% of Staphyloccocus aureus in mechanically de-
boned chicken meat was killed by a dose of 0.36 kGy.D10 values in the range of 0.40– 0.46 kGy for S. aureus
in different meat systems irradiated at 5 �C has also been
Table 1
Total Staphylococcal and aerobic spore counts of meat products stored
at 0–3 �Ca
Sample Storage time (days)
0 7 14 21 28
Total Staphylococcal counts log cfu/g
CC-control 2.32 3.02 3.59 5.12 ND
CC-1 kGy # # # # #
MSK-control 4.17 4.58 ND ND ND
MSK-1 kGy 1.43 1.43 1.51 1.52 1.6
PS-control 3.72 4.07 ND ND ND
PS-1 kGy 1.18 1.89 1.89 1.95 ND
Total aerobic spore counts log cfu/g
CC-control 1.12 1.21 1.14 1.42 ND
CC-1 kGy # # # # #
MSK-control 2.67 2.78 ND ND ND
MSK-1 kGy 1.6 2.06 2.23 2.23 2.58
PS-control 2.27 2.22 ND ND ND
PS-1 kGy # # # 1.84 ND
CC, chicken chilly; MSK, mutton shammi kababs; PS, pork salami;
ND, analysis was not done as sample had spoiled; #, noorganisms
were detected by the method employed.a In all the three products irradiation at 2 and 3 kGy resulted in
complete elimination of aerobic spore counts and Staphylococcus spp.
0 7 14 21 280
1
2
3
4
5
TB
A n
o. (
mg
MD
A/k
g m
eat)
Storage time (days)
Control 1 kGy 2 kGy 3 kGy
Fig. 5. TBA values of mutton shammi kabab during storage (0–3 �C).Results are mean values of three independent experiments. Vertical
lines indicate error bars.
272 S.R. Kanatt et al. / Meat Science 69 (2005) 269–275
reported (Thayer, Boyd, Fox, Lakritz, & Hampson,
1995). Our results are in agreement with these studiesas a dose of 1 kGy gave around 2 log cycle reduction
of S. aureus in chicken chilly, suggesting the D10 value
to be around 0.5 kGy.
Fecal coliforms were detected in only one batch of
non-irradiated control chicken chilly samples. In all
the irradiated samples fecal coliforms were not detected.
Naik et al. (1994) have reported similar results. They
found that irradiated meat (2.5 kGy) was completely
0 7 14 21 280
1
2
3
4
5
TB
A (
mg
MD
A/k
g m
eat)
Storage period (days)
Control 1 kGy 2 kGy 3 kGy
Fig. 4. TBA values of chicken chilly during storage (0–3 �C). Results
are mean values of three independent experiments. Vertical lines
indicate error bars.
free of Enterobacteriacea for the entire storage (0–
3 �C) period of five weeks. In irradiated fresh pork Lam-
bert, Smith, Dodds, and Charbonneau (1992) reported
that irradiation had the greatest effect on Enterobacteri-
acea. A minimum dose of 1.5 kGy would destroy at least
6 logs of Escherichia coli O157:H7, which has a D10 va-
lue of about 0.24 kGy (Olson, 1998).Of concern in any minimally processed meat prod-
uct is the survival and growth of spore formers. Sul-
phite reducing clostridia were not detected in any of
the samples throughout the storage period. Aerobic
spore count in non-irradiated chicken chilly was 1.42
0 7 14 210
1
2
3
4
TB
A n
o. (
mg
MD
A/k
g m
eat)
Storage period (days)
Control 1 kGy 2 kGy 3 kGy
Fig. 6. TBA values of pork salami during storage (0–3 �C). Results are
mean values of three independent experiments. Vertical lines indicate
error bars.
S.R. Kanatt et al. / Meat Science 69 (2005) 269–275 273
log cfu/g and in all the irradiated samples these organ-
isms were not detected (Table 1). In control mutton
kababs and pork salami 2.7 and 2.2 log cfu/g were
present and even after irradiation some low counts
were found in irradiated samples. Lambert et al.
(1992) have also reported that aerobic spore formerswere present at levels between 10 and 2.5 · 103/g in
some fresh pork samples irradiated at 0.5 kGy and
stored at 15 �C. Yeast/molds were not detected in
any of the samples throughout the storage period.
Control 1 kGy02468
10
0
2
4
6
8
Sens
ory
scor
es
0
2
4
6
8
10
1 kGy 2 k0
2
4
6
8
10
0
2
4
6
8
10
Sens
ory
scor
es
0
2
4
6
8
10
A
B
C
A
B
C
(b)
(a)
Fig. 7. (a) Initial sensory evaluation of [A] pork Salami; [B] mutton Shammi K
experiments. Vertical lines indicate error bars. (b) Sensory evaluation of [A] P
weeks chilled storage); [C] Chicken Chilly (two weeks chilled storage). Res
indicate error bars.
Among the most sensitive microorganisms to radia-
tion are gram-negative rods, followed by gram-positive
cocci and rods, yeast, molds, fungal spores, aero-
bic and anaerobic spore formers (Diehl, 1995). Low
dose irradiation kills microorganisms of public
health significance and extends the shelf-life ofmeat products. This has already been established
(Dempster et al., 1985; Kiss et al., 1990) and in
this study is confirmed for ethnic Indian meat
products.
2 kGy 3 kGy
Overall acceptability Appearence Flavour Texture
Gy 3 kGy
Overall acceptability Appearance Flavour Texture
abab; [C] chicken Chilly. Results are mean values of three independent
ork Salami (one week chilled storage); [B] Mutton Shammi Kabab (two
ults are mean values of three independent experiments. Vertical lines
274 S.R. Kanatt et al. / Meat Science 69 (2005) 269–275
3.2. Chemical analysis
Lipid peroxidation was measured in terms of thiobar-
bituric reactive substances (TBARS) and results are
shown in Figs. 4–6. Non-irradiated control samples
showed lower TBARS values (p < 0.05) than irradiatedsamples. The increase in TBARS values was dose
dependent. However, in the case of chicken chilly the in-
crease in TBARS values of irradiated samples was not
significant (p > 0.05). This may probably be due to the
spices used in its preparation that are known to have
antioxidant activity (Nakatani, 1992). Several other
workers have also reported the acceleration of lipid oxi-
dation caused by radiation processing (Hampson, Fox,Lakritz, & Thayer, 1996; Luchsinger et al., 1996; Nam
& Ahn, 2003). On storage of meat products at 0–3 �Cthere was significant (p < 0.05) increase in TBA values.
Presence of oxygen is the most critical factor influencing
lipid oxidation during the storage of irradiated meat
(Katusin-Razem, Mihaljevic, & Razem, 1992). Lipid
oxidation and discoloration of meat is enhanced in the
presence of oxygen while increasing the antimicrobialaction of irradiation. Hence, irradiating meat in the fro-
zen state or in modified atmosphere packing/vacuum
packaging or by addition of antioxidants can minimize
or avoid the development of rancidity.
3.3. Sensory evaluation
Fig. 7(a) illustrates the results of the initial sensoryevaluations carried out for the three meat products.
For safety reasons the samples were not submitted to
the panelists if their microbiological examination re-
vealed a count of 106 cfu/g or more. In case of chicken
chilly it was found that immediately after irradiation the
overall sensory scores of irradiated and non-irradiated
samples were not significantly (p < 0.05) different.
Appearance, flavor and texture of irradiated sampleswere not different from its non-irradiated control and
all the samples were acceptable. The same observation
was made in case of mutton shammi kababs and pork
salami (Fig. 7(a)). Though oxidative rancidity measured
in terms of TBARS increased on irradiation there was
no significant effect on the sensory quality of the irradi-
ated meat. For irradiation of the three meat products
the doses employed (1, 2 and 3 kGy) were either belowor close to the threshold level and hence no irradiation
odor was detected. Irradiation with a dose above the
threshold level had been reported to produce irradiation
odor in various meats (Sundarmadji & Urbain, 1972).
As the control samples spoiled in a week they were
not used for further sensory analysis. Sensory evaluation
of chicken chilly and mutton shammi kababs after two
weeks of chilled storage and pork salami after one weekof chilled storage is shown in Fig. 7(b). All the irradiated
samples were found to be acceptable. However, at the
end of the storage period (three weeks for pork salami
and four weeks for chicken chilly and mutton shammi
kababs) only products irradiated at 3 kGy were found
to be acceptable. Our observation is in agreement with
Kiss and Farkas (1982) who have reported that irradia-
tion (2–5 kGy) extended the keeping quality of chickencarcasses in cold storage by a factor of two to three
(10–15 days longer than the control), without noticeable
deterioration in organoleptic quality. Irradiated meat
will be successful in the market place only if consumers
are satisfied with its sensory quality.
4. Conclusion
Radiation processing of ethnic Indian meat products
resulted in a dose dependent decrease in the total viable
counts and in reduction/elimination of pathogenic
organisms. Irradiation at 3 kGy extended the storage life
of the meat products by two weeks compared to non-
irradiated samples. Therefore, this study shows that
irradiation in conjunction with chilled storage inhibitsmicrobial growth and extends product shelf-life without
compromising product safety. Thus, radiation process-
ing could be used to the advantage of processors, retail-
ers and consumers.
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